4 cups mussels
½ oz extra-virgin olive oil
1 oz chopped yellow onion
1 oz chopped fresh garlic
1 oz white wine
1 oz Pernod (licorice liqueur)
Juice of one freshly squeezed, whole lemon
1 oz chopped, fresh basil

Heat the oil in sauté pan. Add mussels and dome with a second sauté pan. Once all mussels have opened, add the onions and garlic. Cook until onions are translucent. Add white wine and bring to a quick boil. Add the Pernod and cook until the alcohol has burned off. Add freshly squeezed lemon juice and basil. Bring to a boil and remove from heat, transfer to a bowl and enjoy.

Source: Matt Schwab, Beal’s Lobster Pier

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